Pork fillet with pea puree and spaetzle in cream sauce

Ingredients for 3 servings:

• 450 g pork fillet(s)
• 400 g spaetzle
• 450 g peas, frozen
• 2 shallots
• 1 lemon(s)
• 3 sprigs of parsley
• 150 ml white wine
• 1 clove(s) garlic
• Sugar
• broth
• ½ tsp Worcestershire sauce
• Sunflower oil
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 2 bottles of Cremefine or equivalent amount of whipped cream
• 2 tbsp crème fraîche
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Preheat oven to 100°C fan/convection oven. Remove the silver skin (tendons) from the pork fillet; it’s fine to leave the fat on. Set aside anything you’ve trimmed; it will go into the pan later to flavor the sauce. Wash the pork fillet and pat dry. Separate the tip of the fillet from the rest; it needs less cooking time than the rest of the fillet, otherwise it will be too dry. Rub the meat with sunflower (or rapeseed) oil, add it to the pan along with the thyme and rosemary, add a little butter, and sear on all sides. Season with salt as needed; add pepper later, as this would burn in the heat and create bitterness. Reduce heat to medium, add a little more butter, and the whole peeled garlic clove. Glaze the fillet with the butter for 1-2 minutes; this adds a lovely touch of flavor. Now place the large fillet in the preheated oven for 35 minutes, adding the tip of the fillet after about 10 minutes so it doesn’t get too dry. Peel and slice the shallots and place them in a saucepan with a little oil, butter, and the garlic clove. Add the peas and a little stock and the zest of half a lemon. Let it stand for 5 minutes over medium heat. Return to the pan, remove the thyme and rosemary stalks. Add 1-2 tablespoons of sugar, caramelize, and deglaze with white wine. The meat juices and all the flavors provide the perfect base for the sauce. Now add 2 bottles of creme fine or heavy cream, a little stock, salt, and plenty of pepper. You can also add the chopped parsley and about 1/2 teaspoon of Worcestershire sauce. Let it simmer until the desired consistency is reached. If you like, you can also add 1 tablespoon of crème fraîche. Add 1 tablespoon of crème fraîche to the pea pot and purée everything finely. After 35 minutes, remove the meat from the oven, let it rest for 3 minutes, cut into 3 cm thick pieces, and arrange on a plate. Add the purée and spaetzle, and pour the sauce over the spaetzle.